Corn and Green Chili Muffins

Corn, cheese and chiles with a little bit of spice in the background create a memorable southwestern flavor for these muffins. They're just right next to a bowl of your favorite chile, to round out the meal.

Instructions

Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line with papers and grease the insides of the papers.

In a medium-sized bowl, whisk together the flours, cornmeal, sugar, baking powder, salt, and chili powder.

In a separate bowl, lightly beat the egg with the milk and oil or butter. Stir in the corn kernels and all but 2 tablespoons of the chilies. Add the wet ingredients to the flour mixture, stirring just until evenly moistened. Stir in 1/2 cup of the grated cheese.

Scoop the batter into the prepared pan, and sprinkle each top with a teaspoon of the remaining cheese and 1/2 teaspoon of the reserved chilies.

Bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes. After 5 minutes, tilt the muffins out of the pan and return to the rack to cool until served.

Yield: 12 muffins.

Nutrition Information

Serving Size85g

Servings Per Batch12

Amount Per Serving:

Calories223

Calories from Fat117

Total Fat13g

Saturated Fat8g

Trans Fat0g

Cholesterol26mg

Sodium337mg

Total Carbohydrate21g

Dietary Fiber2g

Sugars2g

Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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